than 1c -- about ¾)

Than is a leafy green vegetable commonly grown in Southeast Asian cuisine, particularly in Vietnam and Thailand. It belongs to the Amaranthaceae family and is characterized by tender, slightly bitter leaves with delicate stems. The plant grows rapidly and is harvested at various stages, from tender young shoots to more mature leaves. The flavor is earthy and mildly bitter with subtle mineral notes, making it versatile in both raw and cooked applications.

Than is a staple in Vietnamese and Thai cooking, used primarily in stir-fries, soups, and as a fresh accompaniment to meat dishes. The tender leaves are often blanched briefly to reduce bitterness while maintaining their nutritional value and slight crunch. In Vietnamese cuisine, it frequently appears in canh (soups) and as a side vegetable (rau) served alongside grilled meats. The leaves can be consumed raw in salads or as part of fresh vegetable platters (rau sống), and the stems are often reserved for stocks and broths.